You will find the most helpful and complete information at Dom's Kefir In-site (link below). I've been making kefir for many years and use it on a daily basis in our morning smoothie, as a substitute for buttermilk, drained and used instead of plain yogurt, sour cream and cream cheese, so it's versatile. I'll be happy to answer any questions I can. It is a healthier choice than yogurt, plus it's much easier to make than yogurt. I use the whey for many things as well, including soaking grains, for lacto-fermentation, as a refreshing drink in the summer (whey lemonade).... Along with introducing kefir and possibly other fermented (pre-digested) foods to your diet (I agree with arley about "The Art of Fermentation" by Sandor Katz), you may also want to read "Wheat Belly" by William Davis, M.D. When it was mentioned here several times I checked it out from the library and it was a real eye opener. Especially for a person who goes by the name "grainlady". You can also find clips on YouTube to give you a general idea. It's really simple to make kefir once you get started. Just keep everything clean. Scald the jars you ferment in with boiling water, as well as any spoon/strainer used to remove the grains. I have a slotted spoon I use to "fish" the grains out of the kefir. They float to the top when the milk begins to ferment, and that's how you'll know it's working. I also give the jar a swirl a few times during fermentation to keep everything well mixed, but it's not completely necessary. I never wash my grains, but you occasionally find that information. I plop them into a cup of milk in a pint jar and refrigerate it between use. I leave the pint jar at room temperature (after I take the grains out and place them in the quart jar) and there is generally more than enough good bacteria in the milk to make curds and whey, so don't waste it. The cooler the temperature, the longer it will take to ferment, but the kefir will also be smoother and less tangy. I generally ferment 2-1/2 c. milk at a time (I use powdered milk - Grandma's Country Cream non-fat dry instant - because that's what I store and use). Occasionally I'll get raw goat's milk and I'll ferment it, or if there is some heavy cream or half-and-half available, I'll add a little to the powdered milk for a richer/thicker curd. I also ferment reconstituted powdered coconut milk (Wilderness Family) and that is one of my favorites. The grains won't grow in coconut milk, so I make sure I put them back into milk for storage and will use them in milk a few times before using a portion of my grains in coconut milk. If I have an abundance of grains I will ferment some grape juice just for something different. Good luck.... -Grainlady Here is a link that might be useful: Dom's Kefir Insite

islay, I also never met a potato I didn't like, so I'd probably like these too, although they would beg to be dipped into something, I think. I'd go ahead and add cream cheese or yogurt, whatever you have on hand, not because I think it's going to change the taste, but because I think it could add a little more flavor. Non-fat dry milk doesn't add discernible taste, IMO, and you may have to add a bit more "dry" ingredients to keep the balls from falling apart. Annie

Yogurt sieves? I'll have to look about. I'm intrigued by the yogurt cheese cheesecake. A bit off topic, but since yogurt cheese has been mentioned, I'm posting the recipe for one of my favorite party nibbles. You gotta love hors d'oeuvres that you can make days or weeks ahead of time and just whip out on 5 minutes notice and still impress people. I'm including my yogurt recipe 'cause it was attached for the sake of anyone who hasn't made it yet: Yogurt Heat 1 quart of milk to the boiling point for just 1 minute. Cool to 115 degrees (lukewarm to the touch). Pour into a heavy ceramic bowl. Mix in 2 T of fresh, plain yogurt (must have active cultures). Cover tightly with plastic wrap and set in a warm place. An oven with a pilot light is good, I use a goose-neck desk lamp bent low over the bowl. I know some people who use a heating pad set on low under the bowl. According to the recipe, 110 is the ideal temperature, but remember that people have been making yogurt for thousands of years without benefit of thermometers. Essentially, it should be warmer than youd like a bath to be if you were going to spend a half an hour in it, but as warm as youd like a bath to be if you came home on a cold winter night and wanted to warm up. The yogurt should be ready in about 5 to 8 hours. Tilt the bowl to see if it holds together. The longer you allow the yogurt to sit, the more sour it will be. Line a colander with a thin cloth, such as a dish towel or muslin. Pour the yogurt into the colander and allow it to drain for at least an hour. Refrigerate. Note: It does not help speed or improve the process to add extra yogurt starterin fact, it can make for a lower quality product. The cultures have to have enough food to poop enough yogurtsorry, I couldnt help myself. You can make yogurt with 2 % milk if you like, but it takes longer and you need to strain it more. Yogurt Cheese in Olive Oil Pour home made yogurt into a sieve lined with a thin cloth, such as a dish towel or muslin. Fold the ends of the cloth over the top of the yogurt, top with a plate big enough to mostly cover the yogurt but small enough that it wont get hung up on the sides of the strainer as the yogurt gets pressed down. Weigh the plate down with a large jar or lidded tupperware bowl full of water and set the sieve over a bowl to drain. Be sure and empty the bowl from time to time so that the yogurt isnt sitting in its own whey. I generally do this overnight, but times can vary depending on the weight etc. You want a product about the texture of cream cheese. Form the yogurt cheese into balls about 1 " in size, rolling them in your hands. Pack the balls into sterilized jars with an herb mix sprinkled over each layer. Fill the jar with extra virgin olive oil. Store for at least 2 days to moogle the flavors, and up to about 3 weeks in the fridge. For the herb mix, I usually use dried red chilli pepper flakes, fresh rosemary & oregano (minced), fresh garlic sliced paper thin and salt. Then I add other things to suit my fancy. Herbs, minced onions, spices etc. Get playful. I dont know how to measure amounts, but remember that only a bit of the flavored oil will make it onto the cracker or bread with the cheese, so you almost cant put too much "stuff" in the oil. The "cheese" balls should be served with their spiced oil.

I've used all kinds of milk products (powdered whole milk, powdered non-fat dry milk, whey-based milk substitute, raw goat milk, homogenized goat milk, homogenized cow milk, low-fat, 2%, whole....) for making kefir. I've been making kefir for around 7-years. I have some fermenting on my kitchen counter as I type, and made 2-cups of it yesterday. What I find is that the lower the fat, the more whey you get, instead of curd. But whey is good too. I use the whey for making whey lemonade, which is one of the most refreshing drinks when it's hot outside. I'm on the fence when it comes to homogenized and raw milk products - even though I'm a big fan of "Nourishing Traditions". I think getting the beneficial bacteria from kefir outweighs WHAT you make it in. I didn't have a problem with raw goat milk, other than I was afraid I'd contract some horrible bacteria from the family's filthy kitchen than I was about using raw dairy products. The "odd" taste must be what they are feeding the goats. To make kefir easy-to-swallow, which even my picky hubby likes, we use it as a morning smoothie. I use a Hamilton Beach Malt-Maker for mixing. The stainless steel cup for the malt-maker has 3 markings on the side. I put kefir up to the first mark (2/3-cup), 100% fruit juice of choice (grape, orange, pomegranate/blueberry is a favorite....and the strong flavor of it would probably mask any "farm" flavor of the goat milk), to the top mark (about 1-1/3-cup - so a 1:2 ratio (or to taste). We also add flaxmeal and a supplement powder, and give it a whirr... If that doesn't work, how about making water kefir - which takes different kefir grains than dairy kefir? Or fermenting fruit juice with the kefir grains? How about taking the drained kefir cheese and adding strong flavors (spices, onion, horseradish) and making a vegetable dip out of it. Mix kefir cheese with guacamole.... Go to Dom's Kefir Insite for more information. -Grainlady Here is a link that might be useful: Fermented Treasures